Carrot ravioli

A recipe is really an idea. In this case it was an answer to – What do I do with pistachio pesto?

Pistachios – a cup
Garlic – 1 to 2 small cloves
Herbs – 2 or 3 packed cups mix of parsley, basil, chive, cilantro (anything you have in the fridge or planter box that needs using) note – no hard herbs (rosemary, thyme, etc) and tarragon should make up no more than 1/2 cup of mix.
Cheese – a half cup grated hard cheese
Oil – 1/2 to 1 cup depending on desired consistanty, olive or avocado or even a plain old grapeseed
Salt and fresh cracked pepper

Use a food pro, too easy….

Smear it on a bread dough and roll up to make a savory swirl
It needs to be quite thick to hold two thin disks of raw carrot together, blanch the carrot disks for a more al dente feel

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